A delightful twist on traditional onigiri, these grilled rice patties are brushed with a savory glaze for a crispy and flavorful treat.
Cook the short-grain rice according to package instructions and let it cool slightly.
Using slightly cooled rice makes it easier to handle when forming the patties.
Mix the miso, soy sauce, and mirin in a small bowl to create the glaze.
Adjust the glaze ingredients to taste for a balance of salty and sweet.
Wet your hands with salted water and form the rice into four patties.
Dipping your hands in salted water prevents the rice from sticking and seasons it slightly.
Heat a non-stick skillet over medium heat and brush one side of each patty with oil. Place the patties oil-side down in the skillet.
Ensure the skillet is hot before adding the patties to achieve a crispy crust.
Brush the top side of the patties with oil and flip them once the bottom is golden brown.
Use a spatula to gently flip the patties to avoid breaking them.
Brush the glaze onto the top side of each patty and flip again to caramelize the glaze.
Apply the glaze generously for a rich flavor.
Brush the other side with glaze and flip once more to caramelize.
Keep an eye on the patties to prevent the glaze from burning.
Serve the grilled rice patties warm, garnished with sesame seeds or chopped green onions if desired.
Serve immediately for the best texture and flavor.
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